ZIMBABWE SCHOOL EXAMINATIONS COUNCIL (ZIMSEC) ADVANCED LEVEL SYLLABUS ...

[Pages:27]ZIMBABWE SCHOOL EXAMINATIONS COUNCIL

(ZIMSEC)

ADVANCED LEVEL SYLLABUS

FOOD SCIENCE 9194

EXAMINATION SYLLABUS FOR 2013-2017

Additional copies of the syllabus and specimen question paper booklets can be ordered from Zimsec. All correspondence should be addressed to: ZIMBABWE SCHOOL EXAMINATIONS COUNCIL P.O. BOX CY 1464 CAUSEWAY HARARE TEL: 304551 ? 3 FAX: 302288; 339080

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FOOD SCIENCE

PREAMBLE

This syllabus recognizes that Zimbabwe has an agro-based economy which endeavours to develop a sound processing industry, hence improving food security.

The syllabus enables students to develop a sound scientific background in Food Science, so that they can take up further studies in Food Chemistry, Food Microbiology, Nutrition and any other related fields of study.

The course will be covered in a period of two years. It is intended for students with a strong Chemistry background. Practical work is an integral part of the course and teachers should ensure that candidates undertake experimental work in an appropriate and safe environment.

The syllabus also requires a certain amount of investigative work. Candidates are required to complete an individual study which will be forwarded to ZIMSEC for assessment.

1. Aims

The syllabus aims to:

1.1 impart basic scientific concepts of Food Science.

1.2 develop scientific knowledge and understanding of the techniques and processes used in food production and the resultant changes thereof.

1.3 encourage innovativeness in product development.

1.4 promote an understanding of national and appreciation of international policies relating to the provision of a safe food supply.

1.5 develop investigative, analytical, problem solving and decision-making skills.

1.6 develop an appreciation of the environmental, cultural and socio-economic factors affecting food security. 3

2. Assessment Objectives

At the end of the course candidates should be able to:

2.1 demonstrate knowledge and understanding of commonly used terminology in Food Science and Nutrition.

2.2 demonstrate an understanding of fundamental aspects of Food Microbiology, Food Engineering, Food Chemistry, Physiology and Biochemistry.

2.3 explain and evaluate the nutritional needs of individuals throughout the life cycle.

2.4 explain and evaluate the scientific principles involved in food processing.

2.5 identify and explain changes that occur in food during processing.

2.6 demonstrate and evaluate simple techniques in food processing.

2.7 evaluate the national and relevant aspects of international mandatory policies on food quality assurance.

2.8 analyse and evaluate the composition of food in relation to its chemical and physical characteristics.

2.9 identify and evaluate the environmental, cultural and socio-economic factors affecting food security.

2.10 identify microbial and chemical agents that affect food safety and hygiene.

2.11 evaluate the manufacturing practices that affect food safety and food security.

2.12 follow a sequence of instructions in experimental and other pieces of project work.

2.13 use techniques, apparatus and materials.

2.14 make and record observations, measurements and estimates.

2.15 interpret and evaluate observations and experimental data. 4

2.16 devise and plan investigations, select appropriate techniques, apparatus and materials.

2.17 evaluate methods and techniques, and suggest possible improvements.

3. Scheme of Assessment

This syllabus provides candidates with the opportunity to develop knowledge in both theoretical and practical aspects of Food Science and Nutrition. Candidates will sit four papers as follows:-

Paper Paper Type

Duration

Marks

1

Multiple Choice

1 hour

40

2

Structured and Free Responses 3 hours

100

3

Practical

2 ? hours

60

4

Guided Research Project

Total

To be done and 100 completed in the final year

300

Weighting 20% 40% 25% 15%

100%

All four papers are compulsory.

Paper 1 Multiple Choice

This paper will consist of 40 questions

Paper 2 Structured and Free Response

This will test the candidates' knowledge of theory and practice. Candidates will be required to answer four questions ? two from Section A and two from Section B.

Section A consists of three Nutrition questions from which candidates must answer two questions of their choice.

Section B consists of three Food Science questions from which candidates must answer two questions of their choice.

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Paper 3 Practical Paper This paper is designed to assess the extent to which a candidate displays competence in practical skills. Candidates will be familiar with apparatus appropriate to school science laboratories and techniques in the use of such apparatus and chemicals Candidates will be expected to carry out experiments from the instructions and notes given in the question papers. Paper 4 Guided Research Project A written report of an investigation undertaken by the candidates during the final year of the course. The investigation must be a personal study linked to the course as a whole and there must be both theoretical and practical application of the course throughout the piece of work. The report should be labeled with the:Candidate's Name Name of Centre Centre Number Subject and Paper Number Title of the Study The Research Project should be sent to ZIMSEC by the 31st October of the final year.

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SYLLABUS CONTENT

4. Nature and Functions of Nutrients

4.1 Proteins Classification

Chemical classification. Primary, secondary, tertiary and quaternary structure. Simple, conjugated, globular and fibrous proteins.

Basic Structure

Classification of amino acids. Chemical structure. Chemical and physical properties

- effects of heat, acids, alkalis, salts, tannins and agitation.

Protein Quality

Essential and non-essential amino acids.

Measurement of protein quality

Biological value

-

coefficient of digestibility

-

N.P.U

-

Chemical score

Functions

Structural Transport Protective Regulatory (enzymes and hormones)

RV(RDI,RDA)

Requirements for different age groups

Protein related problems

-

phenylketonuria

-

protein energy malnutrition (PEM)

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Suggested Experiments

Test for protein

-

biuret test

-

lowry test

-

optical density

Test for amino acids

-

ninhydrin test

Acid hydrolysis for proteins

Test for pH

-

litmus test

-

phenolphthalein

Effects of heat treatment and agitation.

4.2 Carbohydrates

Classification

Simple and compound sugars

Chemical structure

Monosaccharides Disaccharides Polysaccharides Sugar alcohols

Chemicals properties Reducing and non-reducing sugars, sugar alcohols, sugar acids.

Effects of moist and dry heat on sugars and starches

Caramelisation Dexterisation Gelatinisation (role of amylase and amylopectin, gel

formation and pectic-gels in jam making). Maillard reaction (non-enzymatic browning) between

sugars and amino acids.

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